The photos seem to rob this mushroom of some of it’s color…does this mushroom have bright yellow undersides with bright orange tops? If so, I believe it is what we call a sulfur shelf, or Laetiporous Sulfureus. There are a couple varieties of this sulfur mushroom…one being a little paler and pinker on top (called L. Cincinnatus) rather than orange. It is good to eat as well, more tender but is not as flavorful in my opinion….also seems to grow earlier and out of decaying oak matter straight from the ground. Yours fits all the criteria for the correct habitat and conditions. Look the scientific name up online…there will be photos of these and you can know for sure what you are looking at.
These are delicious mushrooms…better than the hen of the woods in my opinion. They will also regenerate…so when you go to pick some..take your pocket knife and poke back towards the base until the mushroom starts feeling more firm or “woody”. Cut the petals off there and come back in a week or so and pick again.
These are delicious in soup or fried. For cream of mushroom soup, I saute them in a mixture of bacon drippings and butter, then add your normal heavy cream, corn starch, spices and veggies for a cream style soup. However, my favorite way is to saute the petals in garlic butter until tender, then dip in egg and seasoned flour and deep fry. Make a horseradish dip sauce of 1/4th cup of mayo to 1 tablespoon of horseradish and enjoy! Neither recipe is very good for the old aorta, but like morels, they make a fabulous seasonal feast.

YEP that’s one of the chickens of the woods… they will vary in color ..something to remember is they also fade in color as they age, evenually bleaching out to white and getting crumbly. if it’s still firm and fresh you have a good find!